Law and Cooking 8 results

Emanuele Padilarco

Four temerarious lawyers test their culinary abilities with these recipes by chef Moreno Cedroni, who holds two Michelin stars.

Pierantonio Musso

THE CHALLENGE: Cooking white sea lasagna, parsley sauce and grated lime. Pierantonio focuses on commercial, corporate and insolvency law. He’s an expert in restructuring, reorganization and turnaround matters including restructuring of capital structures, reorganization plans, composition with creditors, distressed M&A, DIP finance and illiquid assets trading. He’s currently working at Lombardi Molinari Segni. He has been a member of the Milan bar since 2006. Preparation Make a ...

Silva Annovazzi

THE CHALLENGE: Cooking the octopus with green salsa and boiled vegetables in tomato water. Silva has extensive experience in corporate governance regulations and measures relating to anti-money laundering, as well as data protection and anti-corruption programs, with reference to American and British jurisdictions. She graduated in Law in 1997, and then took a master’s degree at LL.M. Boston University School of Law in 1999 and finally a Renato Treves International Doctorate in Law and ...

Silvia Beccio

THE CHALLENGE: Cooking the minestrone soup with pansies. Silvia deals with banking and financial law, with particular attention to project operations and acquisition finance. She’s starting to gain experience in the field of corporate law. Silvia graduated from Bocconi University and has been visiting research fellow at Columbia University School of Law in New York. Prior to joining Grimaldi law firm she worked for illustrious firms such as Tonucci & Partners and Macchi di Cellere – ...

Pierluigi Franzò

THE CHALLENGE: Cooking eggplant, tomato and burrata. Pierluigi  has gained a long-standing experience in fiscal and financial matters, assisting many companies, banks and hedge funds on diverse and extraordinary national and international operations of purchase of corporations and of industry parks, as well as of corporate groups reorganizations. Pierluigi cooks a Southern-style eggplant, tomato and burrata Slice 400 grams of eggplant into 5 cm slices. Heat a non-stick pan and ...

Amalia Muollo

THE CHALLENGE: Cooking tataki of white tuna, with sweet and sour quinoa, tuna sauce and Campari light broth. AMALIA MUOLLO has specific expertise in urban planning and energy due diligence, notably in renewable energies and the urban and construction aspects of real-estate transactions as well as in the procedures to obtain government subsidies and in assisting, also in court, with the procedures to revoke subsidies. Amalia cooks a passionate tataki of tuna, with sweet and sour quinoa, ...

Elisa Rosati

THE CHALLENGE: Cooking a soft omelet. ELISA ROSATI assists clients with matters connected with the application of anti-laundering laws, data protection and anti-corruption programs. After earning a Masters degree at the Sole 24Ore in 2012, she got a Masters degree in fashion law in 2013 at Altalex. The course focused on design, copyrights and criminal law in the fashion industry. Elisa cooks a sophisticated soft omelet For the omelet mix together 200 grams of egg, 80 grams yolk, ...

Alessandra Deganis

THE CHALLENGE: Cooking the celeriac, lime purée and arugula sauce. Alessandra Deganis assists clients on matters on employment law and industrial relations. After earning her JD at Università Cattolica del Sacro Cuore in Milan in 2007, Ms Deganis received an LL.M with merit from Queen Mary University of London in 2012. Ms Deganis became a member of the Milan Bar in 2010. Alessandra cooks a very good celeriac, lime purée and arugula sauce. Wash a celeriac  weighing around 500 ...